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TOMATILLO GUACAMOLE: May be made up to 2 days ahead.
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Pulse avocados, tomatillos, spinach, cilantro, water, lime juice, jalapeno and scallion together in a food processor until slightly chunky, season with salt - if necessary.
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MARGARITA FLANK STEAK & MARINADE:.
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Preheat oven to 425F; coat a 3-qt baking dish with nonstick spray.
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Preheat grill to medium high.
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Saute onion in oil in a saute pan for 5-6 minutes; add garlic, cook 1 minute then stir in beans.
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Crush with a poato masher until chunky.
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Add broth and reduce until liquid is evaporated & stir in goat cheese - the broth and the cheese will make it creamier.
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Roll each tortilla with 1/3 cup bean mixture; lightly press the filling as you roll to the end.
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Place in the prepared dish, seam side down.
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Top with Jack cheese & bake until cheese melts melts, 20 minutes.
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Combine juices, tequila, brown sugar and salt for the marinade in a resealable plastic bag.
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Add steak, marinate 15 minutes.
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Grill, covered, 4-5 minutes per side for medium rare.
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Transfer to a cutting board, tent with foil, and rest 5 minutes before slicing.
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Slice on an angle against the grain for the most tender results.
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To serve: spoon Tomatillo Guacamole on plates, top with enchiladas and steak slices.
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Garnish with sour cream.
